Ginger-Tamarind Dip

Ingredients

• 1 lime-sized ball of tamarind
• 2 tbsp ginger, peeled and grated
• 2 tsp jaggery (gud), grated (adjust to taste)
• Turmeric powder (haldi), a pinch
• 1 tsp vegetable oil
• Salt to taste

For Masala

• 2 tsp chana dal (split bengal gram/yellow lentils)
• 2 tsp urad dal (split black gram)
• 1/2 tsp cumin seeds (jeera)
• 1 tsp sesame seeds
  
• 1 tsp fenugreek seeds (methi)
• 6 red chillies
• 1 tsp sesame oil (til)

For Seasoning

• 1 tsp vegetable oil, preferably sesame oil
• Asafoetida powder (hing), a pinch
• 1/2 tsp mustard seeds (rai)
• 1/2 tsp urad dal (split black gram)
• 5-6 curry leaves

Preparation

1. Soak the tamarind in enough water for 2-3 hours and extract 2 cups of thick pulp.
   
   
2. In a small pan, roast the fenugreek seeds until brown. Then add the chana dal, urad dal, cumin, seasame, and red chillies until the dals are golden and fenugreek in almost black. Remove and let cool. Grind into a fine powder.
   
   
3. Heat 1 tsp sesame oil in a small pan, add the grated ginger and fry until golden. Remove and let cool.
   
   
4. Heat 1 tsp oil in the same saucepan. Add the asafoetida powder, mustard seeds, urad dal, and fry until the mustard seeds start to pop and urad dal is golden.
   
   
5. Add the tamarind pulp and salt and boil on medium heat until the raw flavor is gone (about 3-4 minutes).
   
   
6. Add the masala powder and boil for 2-3 minutes.
   
   
7. Add the fried ginger and jaggery and boil the ginger-tamarind dip for 2-3 minutes and remove from heat.
   
   
8. Serve the ginger-tamarind dip hot with idli (steamed rice cakes), dosa, or plain rice.
   

Cooking Tip

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